| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Cathe |
1 |
Batch |
INGREDIENTS
| 1/2 |
lb |
Mushrooms (w/ big caps) |
| 1 |
md |
Onion, chopped finely |
| 1/2 |
c |
Clam juice |
| 3 |
tb |
Sauterne wine |
| 1/4 |
c |
Bread crumbs |
| 3 |
tb |
Butter |
| 1/2 |
c |
Half and half |
| 3 |
tb |
Parmesan cheese |
INSTRUCTIONS
Pop stems out of shrooms (don't tear cups). Cut stems up finely. Saute
shrooms and onions in butter (or olive oil) slowly, over medium-low heat,
until limp; be careful not to let mixture burn.
Add clam juice and wine; cook slowly until most of the liquid has
evaporated. Add bread crumbs to shroom mixture in pan; mix well. Should be
quite dry.
Add half and half until mixture has a good texture, like slightly dampish
clay for hand-building pottery. Add parmesan.
Fill mushroom caps with mixture (will have to mound). Bake in toaster oven
at 250 degrees F. until mushrooms start looking shriveled and ooze juice,
getting brown. If unsure, taste.
Vicki's notes:
* Don't cut mushrooms too finely.
* Try adding crumbled bacon to mixture.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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